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Fish, Classics and bistro fare

Baked scallops gratin with rice

Baked scallops gratin is a dish of scallops and mushrooms in a creamy sauce, baked until golden and served with rice. This recipe serves 4, takes 40 minutes, has a medium difficulty level, and costs about €6.20 per person. The key is cooking the scallops only briefly before baking, so they stay tender under the crust.

For a real festive dinner, scallops and mushrooms in a creamy sauce, baked golden in their shells and served with rice.

Baked scallops gratin with rice
Total time
40 min
Difficulty
Medium
Cost per person
€6.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under the golden crust of breadcrumbs and cheese, the scallops stay pearly and tender, coated in a creamy mushroom sauce that has had time to reduce with white wine and shallots. The contrast between the crisp top and the silky sauce is what makes this dish work, served with plain rice that soaks up the sauce without covering its flavor.

This is a dish that turns an ordinary meal into an occasion, perfect for a festive dinner with family or friends, a Sunday or a holiday evening. It takes some organizing between the sauce, filling the shells and cooking the rice, but nothing technical, which makes it a solid choice when you want something special without spending all evening in the kitchen.

The ingredients

4 people

Frozen foods

  • Scallops 16

Fruits and vegetables

  • White mushrooms 250 g
  • Shallots 2
  • Parsley 4 sprigs

Pantry

  • Dry white wineoften in the pantry 10 cl
  • Breadcrumbsoften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 40 g
  • Grated Swiss cheese 40 g

Allergens Mollusks, Lactose, Gluten

The step by step recipe

  1. Thaw the scallops, pat them very dry and slice each one in half through the thickness.

    Dry them with paper towels, they'll brown instead of steaming.

  2. Sauté the chopped shallots and sliced mushrooms in the butter, deglaze with the white wine and let it reduce. 8 min

    Let the liquid from the mushrooms evaporate completely.

  3. Add the cream, salt, pepper, then the scallops and cook for one minute. 3 min

    Don't let it boil, the scallops would turn tough.

  4. Divide the mixture among four shells or small dishes, sprinkle with breadcrumbs and Swiss cheese.

    Mix the breadcrumbs and cheese together for a crispier topping.

  5. Bake at 220°C until golden, and cook the rice in salted water to serve alongside. 12 min

    Run the shells under the broiler for the last few minutes for a nice crust.

Our tips to get it right

  • Pick scallops of similar size so they all cook at the same rate in the oven.
  • Reduce the cream sauce until it coats the back of a spoon, it will thicken a little more under the broiler.
  • Start the rice while the shells are in the oven, both cook quickly and finish around the same time.

The variations

  • Swap the Swiss cheese for Gruyère or another aged cheese for a more flavorful crust.
  • For a seafood free version, replace the scallops with extra mushrooms and some flaked white fish.
  • To save time, spread the mixture into one large baking dish instead of four individual shells, the cooking time stays the same.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon
  • Fresh bread for the sauce

Storage

The baked scallops keep for 2 days in the fridge in a sealed container. Reheat gently in the oven so the scallops don't turn rubbery. Freezing isn't recommended, it would change the texture of the cream and the scallops.

Questions about this dish

Can you use fresh scallops instead of frozen?

Yes, that's even better if you can find them. Pat them very dry before searing, just like with thawed frozen ones, so they brown properly instead of steaming.

Can you prepare the shells ahead of time?

You can make the sauce and fill the shells a few hours ahead, then keep them in the fridge. Add the breadcrumbs and cheese right before baking so they stay crisp.

What type of rice works best with this dish?

Plain long grain white rice works well, it stays light and doesn't compete with the sauce. Basmati rice is also a good choice.

How do you keep the scallops from turning rubbery?

The trick is to cook them only one minute in the sauce before baking, they finish cooking under the broiler. Overcooking them in the pan first would make them tough.

How long does it take to make baked scallops gratin with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in baked scallops gratin with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked scallops gratin with rice cost?

About €6.20 per serving, or €24.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten. Always check the labels of the products you buy.

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